Chicken and Veggie Stir-Fry for Two

Name: Chicken and Veggie Stir-Fry for Two
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon wok oil (whatever brand or type you prefer); 1/2 lb chicken tenders, cut into bite-sized pieces; 1/2 onion, sliced; 1/2 green pepper, sliced into short strips; 1/2 red pepper, sliced into short strips; 8 ounces sliced water chestnuts, drained; 6 ounces rice noodles, cooked according to package direction (soaked in hot water); 1/2 cup chicken broth; 3/4 cup bean sprouts; soy sauce, to taste; Thai sweet chili sauce, to taste

Submitted by KissKiss

"Martin Yan did a stir-fry on television similar to this. I didn't write it down but this is how I remember it and how I make it (often)."

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Ready In:: 45mins
Ingredients:: 11
Serves:: 2

ingredients

1 tablespoon wok oil (whatever brand or type you prefer)
¹⁄₂ lb chicken tenders, cut into bite-sized pieces
¹⁄₂ onion, sliced
¹⁄₂ green pepper, sliced into short strips
¹⁄₂ red pepper, sliced into short strips
8 ounces sliced water chestnuts, drained
6 ounces rice noodles, cooked according to package direction (soaked in hot water)
¹⁄₂ cup chicken broth
³⁄₄ cup bean sprouts
soy sauce, to taste
Thai sweet chili sauce, to taste

directions

Heat the oil in a wok over high heat and add chicken pieces. Cook until no longer pink, about 3 minutes.
Add the onion and green and red peppers. Cook until veggies are tender, about 8 minutes. Add the water chestnuts and cook until hot, about 3 minutes.
Add the cooked rice noodles and toss with meat and veggies. Add chicken broth and cook until rice noodles are soft and pliable, about 4-5 minutes.
Add the bean sprouts, and season with soy sauce and chili sauce to taste. Toss to combine. You'll need a decent amount of each to give strong flavor to all the ingredients. Taste along the way.